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Baked Sweet Hawaiian Chicken Recipe

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3.8 from 10 reviews

Baked Sweet Hawaiian Chicken is a flavorful dish featuring tender chicken breast pieces coated in cornstarch and egg, lightly browned in a skillet, then baked in a sweet and tangy pineapple sauce with bell peppers and pineapple tidbits. This delightful combination offers a perfect balance of savory, sweet, and tangy flavors, making it a crowd-pleaser for family dinners or gatherings.

Ingredients

Chicken and Coating

  • 4 boneless skinless chicken breasts (about 1.5 pounds)
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ¼ cups cornstarch
  • 3 large eggs, beaten
  • ⅓ cup canola oil (or vegetable oil)

Sauce

  • 1 ½ cups pineapple juice
  • ¾ cup packed brown sugar
  • ½ cup soy sauce (low-sodium preferred)
  • 2 teaspoons minced garlic (about 1 large clove)
  • 1 tablespoon cornstarch (1 ½ teaspoons)
  • 1 cup diced red bell pepper (about 1 medium bell pepper)
  • 1 (20-ounce) can pineapple tidbits, drained

Instructions

  1. Prepare the oven and baking dish: Preheat the oven to 325°F (163°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.
  2. Season the chicken: Cut the chicken breasts into bite-sized pieces. Season evenly with ¾ teaspoon salt and ½ teaspoon ground black pepper.
  3. Coat the chicken with cornstarch: Place 1 ¼ cups of cornstarch in a large ziplock bag. Add the diced chicken pieces, seal the bag securely, and shake vigorously until all pieces are evenly coated with cornstarch.
  4. Dip chicken in egg wash: Dip each cornstarch-coated chicken piece into the beaten eggs until fully coated. To prevent sticking, place the coated pieces on a parchment-lined baking sheet as you go.
  5. Brown the chicken: Heat ⅓ cup canola oil in a large skillet over medium-high heat. Cook the breaded chicken pieces in 2-3 batches until golden brown on all sides but not fully cooked through. Transfer the browned chicken pieces to the prepared baking dish.
  6. Prepare the sauce: In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and 1 tablespoon cornstarch until smooth.
  7. Pour sauce over chicken: Evenly pour the pineapple sauce mixture over the browned chicken in the baking dish.
  8. Add the vegetables and pineapple: Sprinkle the diced red bell peppers and drained pineapple tidbits on top of the chicken and sauce.
  9. Bake the dish: Bake uncovered at 325°F for 1 hour. Stir the chicken and sauce every 15-20 minutes to coat the pieces evenly and ensure thorough cooking.
  10. Rest before serving: Remove the dish from the oven and let it stand for 5-10 minutes to allow the sauce to thicken slightly and flavors to meld before serving.

Notes

  • Use low-sodium soy sauce to reduce the salt content if preferred.
  • To keep the chicken pieces from sticking after egg coating, use parchment paper on a baking sheet.
  • Stirring every 15-20 minutes during baking helps the chicken stay moist and evenly coated with sauce.
  • Can substitute canola oil with vegetable oil or another neutral oil for browning the chicken.
  • Serve with steamed rice or your favorite side dishes for a complete meal.

Find it online: https://recipeplenty.com/baked-sweet-hawaiian-chicken-recipe/